Line a baking sheet with foil or parchment paper. The wings won't stick as much to the parchment paper but either one works.

Prepare the orange: remove the orange zest with a grater or zester and once removed, juice the orange. You will be using the zest and the juice in the recipe.

In a small saucepan combine the apple cider vinegar, zest from orange, juice from orange, raw honey, diced pepper, sea salt, coconut aminos and teaspoon of grated fresh ginger. Simmer on medium/low to thicken up the mixture. It should take around 10 minutes.

While the glaze is simmering, heat a large skillet on medium/high, heat the coconut oil and brown the chicken wings on both sides. About 5 minutes each side should do it.

Once the wings are done, remove from oil with a slotted spoon and place on paper towels to soak up some of the oil.

In a large bowl combine the wings and glaze mixture. Cover wings with glaze.

With a slotted spoon, transfer the glaze covered wings to your baking sheet.

Bake for 15 minutes, turn over and baste with more glaze.

Bake for another 15 minutes.

Eat up!

**For safety sake, throw away any leftover glaze as it has come into contact with raw chicken**

Recipe by at http://theorganicrabbit.com/paleo-orange-ginger-chicken-wings/